Good Food Institute Europe

🚨 Breaking: EU agrees to ban 31 everyday terms for plant-based alternatives – ignoring consumers and threatening Europe’s economic competitiveness.

Read our take below 👇 and learn more here: gfieurope.org/blog/burger-...

✨ New funding opportunity for UK-based researchers and UK-registered businesses in the plant/fungi/algae-based food and drink sector!

Find out more and apply here: www.surrey.ac.uk/start-health...

How alternative proteins can help fight against pandemics and antimicrobial resistance | The Good Food Institute Europe 📰 Our February newsletter is here! Dive in for the latest news, opportunities and events about protein diversification in Europe 👇

Check out our February newsletter! Dive into the latest news, opportunities and events about protein diversification in Europe.

Read it here: www.linkedin.com/posts/gfi-eu...

In her latest blog, Amy Williams, our Nutrition Lead, reflects on the discussion she joined on the future of plant-based meat at the Oxford Real Farming Conference on sustainable agriculture.

Read her main takeaways: gfieurope.org/blog/oxford-...

📢 We’re hiring! 📢 We’re looking for a Research Fellow to help analyse the European alternative protein research ecosystem.

Find out more about the role and apply here 👉 app.beapplied.com/apply/xrbofi...

Protein diversification: the underappreciated ally in our arsenal against infectious disease, pandemics, and antimicrobial resistance - GFI Europe Continuing to meet the growing demand for meat with industrial farms is a recipe for disaster. Diversifying protein production is crucial to safeguard against new pandemics and antimicrobial resistanc...

🦠 In his latest blog, Alex Mayers, Managing Director at GFI Europe, explains how today’s meat production is increasing pandemic risk and accelerating antimicrobial resistance – and why diversifying how we produce protein must be treated as a public health priority.

Read the full article 👇

Applications are open! 🥳 Denmark is launching a regulatory sandbox for biosolutions including food innovations.

Find out more about the programme and application criteria here 👉 erhvervsstyrelsen.dk/regulatorisk...

Register for the information session on 19 February at 4pm CET here: zoom.us/meeting/regi...

Applications for GFI’s Alt Protein Project are open! 🎉 The APP is a great opportunity for students to help drive the protein transition from within their universities.

Find out more here: gfi.org/resource/get...

What’s holding the alternative protein sector back in Spain?

Check our latest blog (in Spanish): gfieurope.org/es/blog/que-...

📢 We’re hiring! 📢 We’re looking for a Public Affairs Manager to set the direction of, and lead, GFI’s policy work on alternative proteins for the first time in France.

Check out the full job description in French and English and apply here 👉 gfieurope.org/careers/resp...

What is the economic potential of alternative proteins for Spain, Italy and France?

Find out below and read Systemiq’s full research on the EU and these three countries here:

www.systemiq.earth/economic-opp...

Analysis finds that alternative proteins can add €111 billion a year to the EU economy within 15 years if treated as a strategic priority. New research has set out the potential economic benefits of alternative proteins, finding that plant-based foods, cultivated meat and fermentation could add €111 billion a year to the EU’s economy by ...

Check out our January newsletter! Dive into the latest news, opportunities and events about protein diversification in Europe.

Read it here: www.linkedin.com/pulse/analys...

Seizing the economic opportunity of alternative proteins in Europe - SYSTEMIQ New Systemiq analysis shows alternative proteins could add €111bn a year to the EU economy by 2040, creating jobs, exports and agricultural resilience.

Europe doesn’t have to choose between economic growth and sustainability.

New research by @systemiq.bsky.social , supported by The Good Food Institute Europe, reveals the major economic potential of alternative proteins for the EU.

Read the full report here: www.systemiq.earth/economic-opp...

📢 New funding opportunity for UK-based alternative protein research!

The National Alternative Protein Innovation Centre (NAPIC) has opened calls for the Collaborative Programme Funding II.

Find out more and apply here 👉 napic.ac.uk/funding/

As pressure on our planet and food systems grows, imagination is a critical necessity 💡

Check out how our global team is reimagining protein across the world.

👉 gfi.org/blog/reimagi...

If authorised, it would be the first mycoprotein food approved via the EU novel foods process, alongside existing mycoprotein products sold in Europe with a pre-1997 history of consumption.

Read EFSA’s Scientific Opinion: efsa.onlinelibrary.wiley.com/doi/10.2903/...

🥳 Exciting news! ESFA has given a positive scientific opinion of Fermotein, a mycoprotein ingredient from The Protein Brewery. Final approval now lies with the European Commission.

📚 Curious about alternative proteins but not sure where to start? Check out this free course from our global team!

Enroll here: learn.gfi.org/courses/The-...

Access all previous sessions here: streaming.uni-konstanz.de/en/vorlesung...

The German Scientific Advisory Board on Agricultural Policy, Nutrition, and Consumer Protection (WBAE) is hosting a series of lectures on its latest report.

Register for here for the next session (22 January): uni-goettingen.zoom.us/webinar/regi...

PAN International | PAN’s New Guide Unpacks the Evidence on Ultra-Processed Foods & Plant-Based Meat New Guide Unpacks the Evidence on Ultra-Processed Foods & Plant-Based Meat

Thank you for your comment! On the same topic, we released a guide in collaboration with PAN International, unpacking the evidence on ultra-processed foods & plant-based meat, if you’re interested: pan-int.org/news/blog-po...

If you invest in food innovation – or are considering it – this session will help you navigate the EU’s regulatory landscape and invest with greater confidence and clarity.

Register here 👉 zoom.us/webinar/regi...

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(1/2) What does the latest UNEP report tell us about the environment, food and alternative proteins? 👇

Read the full report: www.unep.org/resources/gl...

🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by
@gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬

Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...

Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis - GFI Europe A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of ...

🍦Beta-lactoglobulin is what allows foods like whipped cream or yoghurt to gel and foam, giving them their beloved, signature texture and mouthfeel.

Dr. Maija Greis is working to recreate this functionality using precision fermentation. Learn more about her research 👇
gfieurope.org/blog/meet-th...

Read the full story: gfieurope.org/blog/guest-b...

🚲 Axel Lundberg decided to embark on an extraordinary 6,000km bike journey across Europe to honour his friend's memory and raise funds for the Good Food Institute, in support of a cause they both deeply cared about: good food, and reimagining our connection to it.

How 2025 set the stage for the next phase of Europe’s protein transition, EU's new Biotech Act & other top alternative protein stories As we head towards the end of 2025, we look back over a turbulent year for alternative proteins. Political attacks continued, misinformation linking plant-based meat with ultra-processed foods dominat...

📰 Check out our December newsletter! Dive into the latest news, opportunities and events about protein diversification in Europe.

Read it here: www.linkedin.com/pulse/how-20...